Janice’s Mom, Florence Fabella

Mama didn’t spend a lot of time in the kitchen when we were growing up. It was my father who typically prepared our meals, so naturally, when Mama did cook, it always seemed much more special. Birthdays and other special events were marked by Mama’s specialty, leche flan. It is a simple custard recipe but one that she made from the heart.

- Janice Fabella, real estate ad sales

Ingredients:

1 cup granulated white sugar

10 egg yolks

1 8-ounce can evaporated milk

1 8-ounce can sweetened condensed milk

1 teaspoon vanilla

Preheat oven to 350 F. Heat sugar in a pan until it dissolves and is a rich caramel color. Let cool a few minutes and carefully pour into a quick-bread-size mold (9×5-inch or 8×4-inch). Blend egg yolks, evaporated milk, sweetened condensed milk and vanilla. Pour into caramel-lined mold.

Place mold in a bigger pan halfway filled with hot water. Bake both pans for 1 hour or until mixture becomes firm. Cool thoroughly. Remove flan from mold by placing a plate over the top of the mold and carefully shaking out the flan. The caramel should end up on top.